{"id":3035,"date":"2016-04-12T06:47:09","date_gmt":"2016-04-12T10:47:09","guid":{"rendered":"http:\/\/globecore.eu\/?p=3035"},"modified":"2016-04-12T06:47:09","modified_gmt":"2016-04-12T10:47:09","slug":"mustard-production-technology-using-colloid-mill","status":"publish","type":"post","link":"https:\/\/mill.globecore.com\/2016\/04\/12\/mustard-production-technology-using-colloid-mill\/","title":{"rendered":"Mustard Production Technology Using Colloid Mill"},"content":{"rendered":"<p>The history of mustard extends back a couple of millennia. Today it is one of the most popular spices used in the cuisines of many nations. In general, mustard is a mixture of mustard seeds, water, vinegar and various additives. The taste of mustard depends on additives and plant seeds (white, black, brown (saperda\/Indian) or abyssinian mustard)<\/p>\n<p>In Europe, the most popular is &#8220;Dijon&#8221; mustard with white wine and black mustard seeds, produced \u00a0since the XIV century. The most liquid mustard is &#8220;American\u201d with white mustard seeds with a lot of sugar. &#8220;Bavarian&#8221; mustard is prepared with coarse-grained seeds and caramel syrup. The composition of &#8220;English&#8221; mustard is crushed seeds are mixed in apple juice or cider. In Italy, people like &#8220;Fruit&#8221; mustard prepared with whole or large pieces of apples, oranges, pears, and others, that are added into mustard powder, white wine, honey and spices. Finally, there is a hot, strong and familiar to us &#8220;Saperda mustard,&#8221; the preparation technology of which, as an example, will be discussed further.<\/p>\n<p>The production of mustard consists of the following stages:<\/p>\n<ul>\n<li>preparing saline solution;<\/li>\n<li>preparing sugar syrup;<\/li>\n<li>preparing marinade;<\/li>\n<li>preparing mustard itself.<\/li>\n<\/ul>\n<p>Components (mustard powder, peanut flour, salt and sugar) are pre-sieved through sieves with a mesh size of about 1mm. The sieves are equipped with magnets for trapping \u00a0large lumps of mustard powder and peanut flour &#8211; after which additional crushing is required. The additional crushing improves the &#8220;swelling&#8221; properties.<\/p>\n<p>Sugar syrup is prepared from sugar and water in proportion nine to five, boiled for half an hour to prevent the development of mucosal bacteria.<\/p>\n<p>The saline solution is prepared from salt and water in equal proportion one to one is brought to boil and then filtered.<\/p>\n<p>A marinade is a day-old solution of water, vinegar and spices (pepper, cloves, bay leaf, cardamom, and others). If required by the recipe &#8211; garlic extract is cooked separately (within a period of five days).<\/p>\n<p>When all the components are ready, the process of preparing mustard \u00a0follows in two stages: the first stage &#8211; mixing the main ingredients; the second stage &#8211; adding the recipe components.<\/p>\n<p>During the mixing process : water, heated to 800\u0421, delivered into a special mixing tank, continuously stirred, then mustard powder, and half of marinade are added. The mixture is continuously stirred for 25-30 minutes. Generally it is done using paddle-type mixers, but the most efficient mixing process is achieved by repeatedly running the mixture through a homogenizer or a colloid mill. The substance, prepared this way, is left for few hours to \u201csit&#8221; to launch the process of fermentation.<\/p>\n<p>Into the obtained mustard paste, continuously stirred, are added: vegetable oil, saline solution, sugar syrup and the remaining part of marinade. The mixing process lasts for an hour, where mustard is passed through a homogenizer (colloid mill) to obtain a high-quality, uniform product.<\/p>\n<p>As a general rule, the mustard production line is equipped according to the requirements of the Customer. However, there is a \u201cbasic\u201d set of equipment installed. It includes:<\/p>\n<ol>\n<li>A vibro screen for sieving mustard powder. The mesh size of the screen does not exceed 1.5mm, the optimal oscillation amplitude is about 10mm, and the oscillation frequency is about 500-600 oscillations per minute.<\/li>\n<li>Stainless steel tanks for preparing saline solution, sugar syrup and marinade \u00a0are equipped with heaters for boiling. Tanks for syrup and saline solution are equipped with low RPM mixers.<\/li>\n<li>Filters between the solution tanks and homogenizer that delivers a mixture into the mustard preparing machine. These filters serve to remove foreign and large size particles.<\/li>\n<li>The mustard preparing machine. Generally, it is a vertical container with a water-steam heating circuit, equipped with a blade- or rake-type agitator.<\/li>\n<li>Crusher-homogenizer is also an integral part of the production line. Usually, it is a rotary homogenizer or colloid mill (as an example, produced by <b><i>GlobeCore<\/i><\/b>). The main purpose of the homogenizer (colloid mill) is to crush mustard mass and bring it into a fine, homogeneous state. At the same time acts as a transfer pump.<\/li>\n<\/ol>\n<p>Packaged mustard is stored in dark, dry rooms at a temperature not higher than +100\u0421. Shelf life varies from 45 days in the hot season, and until 90 days in the cold.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The history of mustard extends back a couple of millennia. Today it is one of the most popular spices used in the cuisines of many nations. In general, mustard is a mixture of mustard seeds, water, vinegar and various additives. The taste of mustard depends on additives and plant seeds (white, black, brown (saperda\/Indian) or<a class=\"cg-read-more\" href=\"https:\/\/mill.globecore.com\/2016\/04\/12\/mustard-production-technology-using-colloid-mill\/\" target=\"_blank\">Read More <\/a><\/p>\n","protected":false},"author":1,"featured_media":3036,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-industry"],"acf":[],"language":"en","_links":{"self":[{"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/posts\/3035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/comments?post=3035"}],"version-history":[{"count":0,"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/posts\/3035\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/media\/3036"}],"wp:attachment":[{"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/media?parent=3035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/categories?post=3035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mill.globecore.com\/en\/wp-json\/wp\/v2\/tags?post=3035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}